What’s for Dinner: Grilled Lemon Chicken - SLO Classical Academy
Inquire Visit Donate
San Luis Obispo Classical Academy San Luis Obispo Classical Academy

Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

Semper discentes—always learning together.
Subscribe to Down Home:

blog sponsors

What’s for Dinner: Grilled Lemon Chicken


Grilled Lemon Chicken with Satay Dip

Ina Garten

Serves 8-10

Our mild weather and longer evenings invite cooking outdoors, and often the simplest recipes are the best. So here’s another easy one for the grill, although I have cooked this indoors on a grill pan and we enjoyed every bit of it. This is the kind of staple recipe you can go to again and again. I don't always make the sauce – my kids devour this chicken just plain (with or without the skewers, which are certainly fun). But the satay dip is nice too, if you have the time and want to spice it up a bit. 


For the Chicken:

3/4 cup freshly squeezed lemon juice (4 lemons) 

3/4 cup good olive oil 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried) 

2 pounds boneless chicken breasts, halved and skin removed 

For the Satay Dip: 

1 tablespoon good olive oil 

1 tablespoon dark sesame oil 

2/3 cup small-diced red onion (1 small onion) 

1 1/2 teaspoons minced garlic (2 cloves) 

1 1/2 teaspoons minced fresh ginger root 

1/4 teaspoon crushed red pepper flakes 

2 tablespoons good red wine vinegar 

1/4 cup light brown sugar, packed 

2 tablespoons soy sauce 

1/2 cup smooth peanut butter 

1/4 cup ketchup 

2 tablespoons dry sherry 

1 1/2 teaspoons freshly squeezed lime juice


For the Chicken:

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. 

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. 

Skewer with wooden sticks. 

For the Satay Dip: 

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Click here for a printable PDF of this recipe.

SLO Classical Academy is not affiliated with any of the above mentioned websites or businesses.

Leave a Comment

Your email address will not be published. Required fields are marked *